Maple Bavarian Pot Roast

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Maple Bavarian Pot Roast

  • Author: Susan Robertson

Ingredients

Scale
  • 1 boneless beef chuck pot roast (about 3 pounds)
  • 2 tablespoons canola oil
  • 11/4 cups water
  • 3/4 cup beer or beef broth
  • 1 can (8 ounces) tomato sauce
  • 1/2 cup chopped onion
  • 2 tablespoons Fuller’s sugarhouse pure maple syrup
  • 1 tablespoon vinegar
  • 2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 bay leaf
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground ginger
  • Cornstarch and water, optional

Instructions

  • In a Dutch oven, brown roast in hot oil. Combine water, beer, tomato sauce, onion, maple syrup, vinegar, salt, cinnamon, bay leaf, pepper and ginger. Pour over meat and bring to a boil. Reduce heat; cover and simmer until meat is tender, about 2 ½ to 3 hours.
  • Remove meat. Discard bay leaf. If desired, thicken juices with cornstarch and water. Serve with vegetables you desire such as carrots and potatoes.


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